• A preheated oven at 350 degrees Fahrenheit is best. The bottom and very top edges of each ramekin must be coated with 1 2 cup Crisco (just enough to coat).
• Make sure all the sides and the bottom of the ramekins are covered with turbinado sugar. Next, place the sugar in the buttered ramekin and shake out excess. Continue with all ramekins.
• In a stand mixer bowl, combine 1 cup Crisco and granulated sugar. Add the paddle attachment and mix until combined.
• Add an egg at a time to the mixer while it is running at low speed. In a separate bowl, combine milk and vanilla.
• In a separate bowl, combine flour, baking powder, and salt.
• Mix the milk mixture with the flour mixture in ALTERNATING, small batches, starting and ending with flour. Rubber spatulas are useful for scraping down the sides of the mixing bowl. Be careful not to overmix.
• 34% of the way full, fill the ramekins.
• Uncover the cake and bake for 18-23 minutes (the middle will be a little gooey).
• Allow the butter cake to cool for 5 minutes, then invert onto your plate.
• Add raspberry sauce and vanilla ice cream to the pie (recipe follows). Serve right away.

Raspberry Sauce

• Bring all of the ingredients to a simmer in a saucepan. Using a potato masher, break up the raspberries.
• After 3 to 5 minutes, remove from heat. Blend the liquid with an immersion blender until smooth. Alternatively, you can use a blender.
• Butter Cakes should be served warm with this sauce.